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Oldtown Standard IPA – Tasting and Review

The malt bill on this brew came out exactly like I was hoping.  Light yet malty with a sightly sweet malt aroma. It nicely compliments the hops which I though might be over-powering.


I’ll be using this grain bill again in the near future. This time with a Simcoe, Citra, Ekuanot combination.

Check out the brew day for this one.

ABV: 6% IBU: 53 SRM: N/A

Malts: Pilsner, Vienna, Munich 1, Crystal 40
Hops: 007 Golden Hop, Centennial, Chinook
Yeast: WLP001
Other Ingredients: None

Tasting Notes

  • Color and Appearance
    • Dark Amber
    • Slight Haze
    • Long head retention
    • Medium carbonation
  • Aroma
    • Citrus, Pine
    • Medium malt aroma
    • Low to no esters
  • Flavor
    • Low alcohol
    • Citrus, Pine
    • Medium hop bitterness
    • Light malt
  • Mouth Feel
    • Low astringency
    • Medium body
    • Medium carbonation
    • Medium finish.

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Music:
Colourful Spots
Nicolai Heidlas
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Oaked Category 5 DIPA – Due South Brewing Co. – Tasting Review

Oak aging a beer can be great. It can also be a marketing ploy. Unfortunately, in the case of Oaked Category 5, the later is definitely the case. The oak flavor is very subtle. More of the oak flavor comes out as the beer warms. It’s not enough to warrant paying a premium for. Due South is not clear how this was aged on their product page.


From the Due South website:

We aged our award-winning Category 5 IIPA on American oak to create this malty, hoppy, oaky can of resiny goodness. Serve this limited edition brew in a snifter to fully experience the complex flavors and aromas found in this beer.

From reading that I’m going to assume they used oak chips or spirals in the fermenter. It’s also possible they used oak staves. The flavor is so subtle I can’t believe that they aged this for very long.

ABV: 8.5%  IBU: 95

Malts: 2 Row Barley, Caramel Malts
Hops: Citra, Simcoe, Cascade, Columbus, Centennial, Chinook
Yeast: American Ale
Other Ingredients: American Oak

Tasting Notes

  • Color and Appearance
    • Gold/amber
    • Slight Haze
    • Good rocky head retention
    • No visible carbonation
  • Aroma
    • Pine
    • No malt aroma
    • Slight grapefruit esters
  • Flavor
    • Mild alcohol alcohol
    • Pine
    • citrus
    • low malt
  • Mouth Feel
    • Low astringency
    • Medium body
    • Medium carbonation
    • Long finish. Hangs on the tongue for a while.

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Music:
Watch it Glow
Silent Partner
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Bringing all of the Hops to the table – Oldtown Standard IPA Brew Day

Purchasing hops in bulk is the only way to go. It’s cheaper in the long run. It come with one downside. You end up with more hops than you can use in the recipe you purchased them for. You can vacuum seal them and store them in the freezer. They don’t’ last forever. The only option is to brew up a big IPA.


I came up with this recipe after looking at several of my older ones. Knowing I wanted something lighter in color I used the Blizzard of Hops recipe as a start.. That gave me pilsner as a base. I liked the Munich from the Zombie Dirt recipe. Having not used Vienna, I wanted to get some of that in there. An IPA needs some crystal malt. I settled on crystal 40. A little research gave me the correct amounts.

The Hop profile is based mostly on the Blizzard of Hops recipe with influence from the Sherman’s Planet recipe.

I picked Burlington Ale Yeast (WLP095) because it was available at my LHBS. Though I would have selected  WLP001 if I had not seen anything else I liked.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 71.9 IBUs 6.4 SRM 1.060 1.017 5.7 %
Actuals 1.059 1.01 6.4 %

Fermentables

Name Amount %
Pilsner - US 11 lbs 78.57
Vienna - US 1.5 lbs 10.71
Crystal 40L - CA 12 oz 5.36
Munich Light - DE 12 oz 5.36

Hops

Name Amount Time Use Form Alpha %
Idaho Seven 1 oz 60 min First Wort Pellet 11
HopShot 0 oz 60 min Boil CO2Extract 8
Chinook 1 oz 20 min Boil Leaf 13
Centennial 1 oz 10 min Boil Pellet 10.5
Centennial 1 oz 0 min Aroma Pellet 10.5
Chinook 1 oz 0 min Aroma Leaf 13
Idaho Seven 0.5 oz 0 min Aroma Pellet 11
Centennial 2 oz 5 days Dry Hop Pellet 10.5
Chinook 2 oz 5 days Dry Hop Leaf 13

Miscs

Name Amount Time Use Type
Baking Soda 1.00 tsp 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.00 tsp 60 min Boil Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining
Yeast Nutrient 5.00 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
White Labs California Ale WLP001 70% 64°F - 69°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Fermentation

Step Time Temperature
Primary 10 days 65°F
Secondary 10 days 65°F
Aging 7 days 65°F

Download

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Scott Buckley
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